This recipe called for 1 1/4 cup of mashed bananas. I was a little short so I used sour cream to make up the difference. The result was very nice. Toasting the walnuts really brings out their flavor.
- 3/4 cup coarsely chopped walnuts
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 3 overripe bananas, mashed (1 1/4 cups) – ( I used 2 bananas and sour cream)
- 1 teaspoon vanilla extract
Preheat the oven to 350°
Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas, sour cream and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.